Herbed Barley Casserole

Serves: 12

1 cup finely chopped celery
1/2 cup finely chopped scallions
8 T. butter or margarine
2 cups pearl barley
1 cup finely chopped parsley
4 cups chicken broth
1 cup pine nuts

Sauté celery and scallions in butter until just wilted. Add barley and brown it lightly. Stir in parsley and transfer mixture to a buttered casserole which has a lid. Pour 2 cups of the broth over casserole and bake--covered-- for 25 minutes in 350 oven. Add 2 remaining cups of broth and pine nuts, (don't stir), uncovered and continue to bake until liquid is absorbed and barley is done, 20-30 minutes. If freezing, leave lid on casserole during second half of cooking. Cool. Wrap airtight and freeze. On party day, defrost completely and bake covered in 350 oven 30 minutes.